I've been making this recipe for years. I got it out of Cooking Light magazine. We double the prosciutto and adjust the salt. My family likes this all summer and sometimes during the spring. Light and fresh.
I love this recipe and find that it is a good alternative to Spaghetti when we are craving pasta, but want a change. It cooks up fast and feeds us with leftovers.
Yum! So simple and delicious. My husband followed the recipe except that he only used about 4 cups of pasta (and still used the proscribed amounts of everything else). It probably would have been a bit dry otherwise. Surprisingly, it held up quite well as leftovers. We seved it with roasted broccoli. Our 2 year old loved it.